3929-61-1

Basic information

• Product Name: H-GLU-GLU-OH
• Synonyms: H-GLU-GLU-OH;L-GLUTAMYL-L-GLUTAMIC ACID;L-ALPHA-GLUTAMYL-L-GLUTAMIC ACID;GLU-GLU;glutamyl-glutamicacid;L-A-GLUTAMYL-L-GLUTAMIC ACID;L-glutamine-L-glutamine;Diglutamate
• CAS NO: 3929-61-1
• Molecular Formula: C10H16N2O7
• Molecular Weight: 276.24
• Product Categories: Amino Acid Derivatives;Dipeptides;Dipeptides and Tripeptides;Peptides
• Mol File: 3929-61-1.mol
• Article Data: 4

Chemical Properties

• Melting Point: 187℃ (Decomposition) (ethanol )
• Boiling Point: 666 °C at 760 mmHg
• Flash Point: 356.6 °C
• Appearance: /
• Density: 1.47 g/cm³
• Vapor Pressure: 1.83E-19mmHg at 25°C
• Refractive Index: 1.553
• Storage Temp.: −20°C
• PKA: 2.97±0.10(Predicted)
• CAS DataBase Reference: H-GLU-GLU-OH(CAS DataBase Reference)
• NIST Chemistry Reference: H-GLU-GLU-OH(3929-61-1)
• EPA Substance Registry System: H-GLU-GLU-OH(3929-61-1)

Safety Data

• WGK Germany: 3
• Hazardous Substances Data: 3929-61-1(Hazardous Substances Data)

Usage

Definition

ChEBI: A dipeptide composed of two L-glutamic acid units joined by a peptide linkage.

InChI:InChI=1/C10H16N2O7/c11-5(1-3-7(13)14)9(17)12-6(10(18)19)2-4-8(15)16/h5-6H,1-4,11H2,(H,12,17)(H,13,14)(H,15,16)(H,18,19)/t5-,6-/m0/s1

Upstream product

• 6922-66-3 benzyloxycarbonyl-γ-benzyl-α-L-glutamyl-L-glutamic acid dibenzyl ester 
• 111586-92-6 N-(N-benzyloxycarbonyl-L-α-glutamyl)-glutamic acid 
• 56-86-0 L-glutamic acid 
• 5680-86-4 N-benzyloxycarbonyl-5-O-benzyl-L-glutamic acid 
• 2791-84-6 L-glutamic acid dibenzyl ester 4-toluenesulfonate 
• 35726-62-6 (S)-2-(benzyloxycarbonylamino)-5-ethoxy-5-oxopentanoic acid 
• 3523-22-6 (2S)-2-[(2S)-2-carboxybenzylamino-4-(ethoxycarbonyl)butanoyl]aminopentanedioic acid diethyl ester 
• 1118-89-4 diethyl-L-glutamate hydrochloride 
• 657-27-2 L-Lysine hydrochloride 
• 79-14-1 glycolic Acid 

Downstream Products

• 29227-92-7 5-oxoprolyl-L-glutamic acid 
• 56-86-0 L-glutamic acid 

Relevant articles and documents

Ester-mediated peptide formation promoted by deep eutectic solvents: a facile pathway to proto-peptides

The ester-amide exchange reaction enables spontaneous formation of prebiotic proto-peptides under mild conditions. However, this reaction also leads to oligomers with a vast sequence diversity of ester and amide linkages. Here, we demonstrate using deep eutectic solvents as a universal strategy to regulate the reaction pathways and promote the formation of amino acid-enriched oligomers with peptide backbones.

The Relationship between Taste and Primary Structure of "Delicious Peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup

"Delicious peptide" was reported to be as delicious as beef soup.The peptide and its fragments were synthesized to study its taste active sites. "Delicious peptide" was found to produce a umami and a sour taste.By preparing several di- or tripeptides composed of basic or acidic amino acids, we found that the taste of "delicious peptide" was produced by an interaction between the basic and the acidic fragments in the peptide.